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Home » Recipes » Appetizers and Snacks » Slow Cooker Asian Chicken Drumsticks

Slow Cooker Asian Chicken Drumsticks

February 16, 2019 By Kristin Maxwell | 23 Comments

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Back to school is on our minds, so why not skip dinner worries with these Asian style Crockpot Chicken Drumsticks in your slow cooker! Quick, simple, and easily broiled to perfection after a long day of work.

Slow Cooker recipes are the best for busy nights. I love their simple set it and forget it method. Some of our favorites include these Asian Style Chicken Drumsticks, Crockpot Orange Chicken and Slow Cooker Chicken Tacos.

Asian Chicken Drumsticks in the Slow Cooker are great as an appetizer or for a busy weeknight dinner.

SLOW COOKER ASIAN STYLE CHICKEN DRUMSTICKS RECIPE

Hello! I am Kacey from The Cookie Writer here today to share with you a wonderful slow cooker recipe that will surely plant itself onto your regular dinner menu.

I can spend hours in the kitchen with no worries, but this is not the same for many. Slow cooker recipes are becoming more common in our household not only to beat the heat, but because they are just so simple! Asian chicken drumsticks in the slow cooker sounds like a standard dinner, but you can transform it into so much more!

Asian Chicken Drumsticks in the Slow Cooker are great as an appetizer or for a busy weeknight dinner.

HOW TO SERVE ASIAN STYLE CHICKEN LEGS

We usually serve them over steamed of fried rice, but my husband has recently gotten into de-boning the chicken before storing, allowing us to take that chicken a step further. Wraps, pasta salads, pizza, you name it! More times than not we already have a dinner planned and I still throw these on because they can utilize us in the future.

CAN YOU USE FROZEN DRUMSTICKS IN THE SLOW COOKER?

While keeping chicken on hand in your freezer is a great idea, I recommend thawing bone-in chicken before cooking. Using frozen, you run the risk of the chicken not cooking all the way through to the center and drying out on the outside.

Asian Chicken Drumsticks in the Slow Cooker are great as an appetizer or for a busy weeknight dinner.

HOW TO MAKE ASIAN STYLE CROCKPOT CHICKEN DRUMSTICKS

So now you know I am all about leftovers, but something else I am big on is being frugal and seeing how far a dollar can take us. Yes, boneless skinless chicken breasts are awesome and convenient, but they are also quite expensive. These Asian chicken drumsticks use a cheap cut of meat and transform into a flavorful dinner for the entire family. Plus, meat on the bone has more flavor AND reduces the chances of dry meat (but don’t let this fool you, you can still overcook any meat!).

  1. Start by seasoning 2 and a half pounds of chicken drumsticks with salt and pepper and some red chile pepper flakes.
  2. Arrange the chicken in a 6-quart slow cooker.
  3. Combine sauce ingredients and pour oven the chicken.
  4. Replace the slow cooker lid and cook on low heat for 4-5 hours, or until chicken is cooked through and reaches an internal temperature of 160-165 degrees.

Asian Chicken Drumsticks in the Slow Cooker are great as an appetizer or for a busy weeknight dinner.

CROCKPOT CHICKEN DRUMSTICKS: TIPS & TRICKS

  • Obviously your slow cooker isn’t going to get you that beautiful, crispy, toasty skin that oven-baked would, but I easily fix this issue by broiling the chicken for a few minutes in the oven. It takes little effort and really makes a difference. You can also broil or sear your chicken before adding to the slow cooker, but let’s be honest, the whole point of the slow cooker is to get the meal in there as quick as possible and let it do its thing! So you can broil before or after, but whatever way you choose, you will surely love these Asian chicken drumsticks in the slow cooker!
  • Easily sub in your favorite cut of chicken here if drumsticks are not your thing. Cooking times will vary on size/cut of meat. For leaner, boneless cuts we recommend cooking on high for about 3 hours.
  • Enhance the flavor of these chicken legs by garnishing with sesame seeds and sliced green onions for color.

Asian Chicken Drumsticks in the Slow Cooker are great as an appetizer or for a busy weeknight dinner.

Love these Asian chicken drumsticks in the slow cooker?! Try some of these other slow cooker recipes:

  • Pork Tenderloin in the Slow Cooker
  • Curry Whole Chicken in the Slow Cooker with Creamer Potatoes
  • Baked Balsamic Chicken
  • All-Purpose Slow Cooker Shredded Chicken
  • Slow Cooker Mexican Beans

For all Slow Cooker Recipes, go HERE and for all dinner recipes go HERE. For the Recipe Index, go HERE.

Asian Chicken Drumsticks in the Slow Cooker

You can broil your chicken before placing into the slow cooker for a crispy skin, but broiling afterwards works as well!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 5 servings
Calories: 339kcal
Author: Kacey

Ingredients

  • 2 1/2 lbs chicken drumsticks
  • Salt and pepper
  • 1/4 tsp. crushed red pepper flakes optional

Sauce

  • 1/2 cup granulated sugar
  • 1/2 cup soy sauce
  • 1/8 cup rice wine vinegar
  • 1 tbsp. tomato paste
  • 3 garlic cloves minced
  • 1 1/2 tsp. freshly chopped ginger

Instructions

  • Arrange chicken in 6-quart slow cooker. Season with salt, pepper, and pepper flakes.
  • Combine sauce ingredients and pour over chicken. Cover and cook on low heat for 4-5 hours, or until chicken is cooked through (160-165F.)
  • For crispy skin, broil your chicken until golden! You can also do this before placing into the slow cooker but I find the final broiling to yield great results!
  • Garnish with green onion and sesame seeds if desired. Serve over rice.
  • Note: My husband tends to remove all the meat after cooking and throw it into a big batch of rice!

Nutrition

Serving: 2drumsticks | Calories: 339kcal | Carbohydrates: 22g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 139mg | Sodium: 1477mg | Potassium: 425mg | Sugar: 20g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 23mg | Iron: 1.6mg

Crockpot Chicken Drumsticks with pinnable image with text overlay. Crockpot Chicken Drumsticks pinnable image with text overlay.

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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. Derlin says

    July 7, 2019 at 3:40 pm

    Made this last night in the pressure pot instead of crockpot. Very tasty. Recipe saved.

    Reply
    • Kristin says

      July 8, 2019 at 11:27 am

      Thanks for sharing your positive experience Derlin!

      Reply
  2. Shari Gray says

    June 2, 2019 at 10:22 am

    Hi Kristin, Are these drumetts or full size chicken drumsticks? This recipe sounds so good!

    Reply
    • Kristin says

      June 2, 2019 at 6:49 pm

      Hi Shari, these are full size chicken drumsticks. You could use drumettes though, if that’s what you wanted to do. I would remove the skin though.

      Reply
  3. Yvette Warx says

    May 23, 2019 at 6:15 pm

    This was so easy and my family loved it .i will deffinatley be making it again .Thanks

    Reply
    • Kristin says

      May 28, 2019 at 9:22 am

      Thanks Yvette! So happy that you and your family loved this recipe!

      Reply
  4. Jackie says

    March 28, 2019 at 6:55 pm

    I only have a small, 3 qt slow cooker. Should I just half the recipe? Haven’t used it yet so I just want to make sure I do the right thing

    Reply
    • Kristin says

      April 2, 2019 at 8:39 am

      Yes I think halving the recipe would be appropriate here.

      Reply
  5. Liz says

    October 20, 2018 at 2:35 am

    This looks amazing, I was wondering if cooking time would change if I was doing around 3kg of drumsticks? I’ve got a lot of people to feed tomorrow and this looks perfect, I just want to make sure I get it right! Thank you

    Reply
    • Kristin says

      October 23, 2018 at 9:26 am

      Sounds like you are more than doubling the amount…I’d worry that they wouldn’t all fit into your slow cooker. They may take a little longer to cook; just be sure to test their doneness with a meat thermometer. It should register 165 degrees in the thickest part of the meat.

      Reply
  6. Albert miena says

    September 27, 2018 at 10:51 pm

    love ur recipes

    Reply
    • Kristin says

      October 1, 2018 at 1:57 pm

      Thank you!

      Reply
  7. Nadia says

    May 9, 2018 at 4:09 pm

    After the crockpot, how long should I broil it for? And should it be broiled on high or low?

    Reply
  8. Danielle says

    February 13, 2018 at 7:52 am

    if I wanted to use chicken breast, how long would you suggest to cook it?

    Reply
    • Kristin says

      February 14, 2018 at 9:07 am

      Chicken breasts in the slow cooker take around 3-4 hours on high and 5-6 hours on low. However keep in mind that the chicken will be fall apart tender and will be better shredded than sliced. I can’t speak for how well this will work because I haven’t tried it with breasts myself.

      Reply
  9. Brenda says

    January 8, 2018 at 6:56 am

    Can I use brown sugar and regular vinegar if I don’t have rice wine vinegar?

    Reply
    • Kristin says

      January 8, 2018 at 8:35 am

      If you don’t have the rice vinegar, I’d swap out for apple cider vinegar.

      Reply
  10. Brittany Ghent says

    November 13, 2017 at 9:53 am

    Do the drumsticks have to be thawed for can I put them in frozen?

    Reply
    • Kristin says

      November 25, 2017 at 8:43 pm

      You want them to be thawed.

      Reply
  11. Kim S. says

    July 27, 2017 at 8:35 pm

    What would be the temperature and cooking time if I was to do these in the oven?

    Reply
    • Kristin says

      August 1, 2017 at 3:06 pm

      Drumsticks will take 30-40 minutes in a 425 degree oven. I’d flip them at least once during cooking.

      Reply
  12. Lisa says

    July 23, 2017 at 8:49 pm

    Great recipe, easily doubled. I had less time that I’d have liked so I cooked them on higher for 2 hours 15 minutes

    Reply
  13. shannon steagald says

    March 28, 2017 at 12:54 pm

    Love your recipes…

    Reply

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